Cardiff Crack – Burgundy Pepper Tri-Tip

Recently we visited San Diego to see a concert. We were told to stop at the Cardiff Seaside Market on our way home. What for you ask? To pick up some “Cardiff Crack”. We are certainly not drug users but when it comes to food, we can be convinced to drive a little out of our way to see what all the talk is about. The marinated tri-tip sold to the public is so good that the locals call it Cardiff Crack.

Cardiff Crack from the Cardiff Seaside Market

My typical mode of operation is to try to recreate a dish that brings out a craving response that sits in my head for days. I recently had this same experience with my recipe for my Tuscan Black Cod that I had at a local food and wine pairing. I enjoyed this dish so much that I had to make it. Check here for my recipe!

What Makes This Recipe So Good?

Let’s talk about the marinade (crack)! I don’t mean to overstate the flavors…but they are damn good! The only info I can get from the butchers at the Seaside Market in Cardiff is the label on the meat (Burgundy Pepper Tri-Tip). If we take them at their word, “burgundy” implies that Pinot Noir is a significant ingredient along with black pepper. The rest of the ingredients for my recipe come from my memory of the taste of their marinated tri-tip off the grill. You can buy the crack online or stop by the market if you happen to be near the market in Cardiff. Try my recipe and you won’t be disappointed!

How to Cook

It’s time to test your Grilling and Smoking techniques! The most important aspect of cooking any large steak or roast is cooking to the temperature that makes you happy. Don’t ask the question about how long it will take for a steak or roast to cook. Any answer will not be accurate since steaks or roasts will be different in weight and quality. Get yourself a temperature probe or an instant-read thermometer to help you to achieve the perfect internal temperature.

I marinated my tri-tip for two days to tenderize my steak and to infuse flavor. This method worked well for me. Another option is to use a sous vide to help marinate and tenderize your steak. I will try that next time and let you know how that works. Check here for some info and recipes on cooking sous vide.

I used my smoker for today’s cook. The temperature of my smoker was set to 250°. I let it smoke for two hours until the internal temperature reached 120°. The steak was then moved over to direct heat to get some char. The steak was pulled off the grill when the internal temperature got to 130°. I then lightly covered the tri-tip in some foil to let the meat rest for about 20 minutes.

You’re feeling good because you know you did everything perfectly regarding the marination and the cook. The steak has rested and it’s time to slice and serve. Warning!! Now is the time to step back before you start to slice! Slicing the steak incorrectly may have the effect of ruining your steak!

It’s very important that you slice your steak against the grain! Cutting with the grain will leave you with a chewy steak no matter how well you marinate.

The photo above came from the ThermoWorks website. You can see how the grain changes direction on the steak.

How to Serve

Your options on how to serve and plate your tri-tip are endless. I was happy making a sandwich with a little Swiss cheese to top it off. I made a dipping sauce from the marinade. So good!

Another great option for leftovers (If you have them) is to make a Tri-Tip Poutine with fries, cheese curds, and gravy!

I hope you enjoyed all our conversations regarding Cardiff Crack and the cooking of Tri-Tip. Let me know how your tri-tip turns out and as always, thanks for Spending Time in My Kitchen!

Cardiff Crack – Burgundy Pepper Tri-Tip

Recipe by David Frank – Spending Time In My Kitchen

5.0 from 10 votes

Servings

4

servings

Marinating Time -Preferred

24

hours 

Time on the Smoker

2

hours 

30

minutes

Marinating Time – Minimum

3

Hours

Marinating Time -The Best

2

Days

Ingredients

• 3 – 5 lb Tri-tip

• Marinade

• 2 Cups Pinot Noir

• 1/4 Cup Olive oil

• 1/2 Cup Low sodium tamari

• 2 tsp Maggi sauce

• 3 tsp Honey

• 4 Cloves Garlic, minced

• 1 Tbl Crack black pepper

• Optional Leftover Marinade into Gravy

• 1 Cup Cornstarch

• 2 Cups Water

• 1/2 Cup Heavy Cream

• Salt and pepper to taste

• Optional: Horseradish cream to taste

Directions

• Trim your tri-tip from excess fat. Place in a large zip lock bag
• Add all the marinade ingredients into your zip lock bag with the tri-tip. Try to press out as much air as you can. Seal and set into the fridge for a minimum of 24 hours. (See note below). I know I know…it’s a last-minute decision to make this dish. So let’s marinate for a minimum of 3 hours. Just remember the longer you marinate, the better the flavors can infuse into the meat. (If you have a vacuum sealer; all the better!)
• It’s time to grill/smoke. Turn your heat to 250° and place the marinated tri-tip in your smoker/grill over indirect heat.
• Cook indirect heat until the internal temperature gets to 120°. (Be sure to use an instant-read thermometer to keep track of your internal temperature) Depending on your grill/smoker, the cooking time could take up to two hours. Move your steak so it is now over direct heat over your fire to get a nice char. Cook until the internal temp gets to 130°. Take off the grill, and lightly foil the tri-trip. Let the tri-tip rest for 15-20 minutes. Final internal temp should be 135 to 140 (Medium rare)
• Cut thin slices and serve. Very Important!!! Cut your tri-tip AGAINST the grain! See the Discussion above!
• Make yourself a sandwich or make a great side dish like charred Brussels sprouts with your tri-tip! Add a dipping sauce/gravy if that is your pleasure. (It’s always mine!)

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• Check the notes below for further tips. Enjoy!

Notes

• If you have a vacuum sealer, I suggest placing your marinade and tri-tip into a bag and sealing. 24 hours is still a good amount of time for your marinade to work its magic!
• If you want to use your marinade as a dipping sauce: be sure to strain it first into a small sauce pot. Turn your heat to medium and cook for 15 minutes. Skim off any foam that rises to the top. Add a cornstarch slurry to your marinade to thicken up your sauce to your preference of thickness. Turn your heat to boil and reduce to medium-low once your sauce starts to boil. Add salt and pepper to taste. Add some of your favorite broth to your sauce to thin it out if your sauce is too thick.
• If you want to use your leftover marinade as a gravy: add a slurry of cornstarch to water in a 1:2 Ratio. Add that slowly to your pot of marinade over medium-high heat. You may want to add some broth to achieve the amount of gravy you need. Add salt and pepper to taste. Reduce your heat to medium and add a half cup of heavy cream.

Did you make this recipe?

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